Shrimp and Feta Linguine With Charred Tomato Vinaigrette
Ready In: 55 mins
Serves: 4-6
Ingredients
- 1 tablespoon extra virgin olive oil
- 24 jumbo shrimp, peeled and deveined
- 1 pinch salt
- 1 pinch ground black pepper
- 12 ounces linguine
- 3 cups fresh spinach, packed
- 1 cup feta cheese, crumbled
Charred Tomato Vinaigrette
- 8 plum tomatoes, cored
- 1⁄3 cup extra virgin olive oil
- 4 teaspoons sherry wine vinegar
- 1 garlic clove, minced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 pinch red pepper flakes (optional)
Directions
- To make the vinaigrette, broil the tomatoes on a small rimmed baking sheet, turning every 5 minutes, until well charred, about 15 minutes.
- Let cool.
- Dice the tomatoes and place in a strainer set in a bowl.
- Let stand 5 minutes to accumulate the juice.
- In a blender or small bowl, blend together the tomato juice, oil, vinegar, garlic, salt, pepper, and red pepper flakes (if using) until smooth.
- Return to the bowl and add the tomatoes.
- In a skillet, heat the tablespoon of oil over medium-high heat and saute the shrimp with salt and pepper until pink, about 3 minutes.
- Add to the tomato vinaigrette, tossing to coat.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until tender but firm, about 10 minutes.
- Drain and return to the pot.
- Add the shrimp mixture, spinach and all but 1/4 cup of the feta and toss to combine.
- Serve sprinkled with the remaining feta.
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